Meringue, (, ; ) is a type of dessert, often associated with French, Swiss, and Italian cuisine, made from whipped egg whites (or aquafaba) and sugar, and occasionally an acid such as lemon,  vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova, a national dish of Australia or New Zealand. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.

Méringue , also called méringue lente or méringue de salon (slow or salon méringue), is a music genre and national symbol in Haiti. It is a string-based style played on the lute, guitar, and other string instruments unlike the primarily accordion-based merengue, and is generally sung in Haitian Creole and French, as well as in English and Spanish.